Best Frankfurter Kranz A La Dr Oetker Recipes

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FRANKFURTER KRANZ A LA DR. OETKER



Frankfurter Kranz a La Dr. Oetker image

Hello Kiddo, this one is just for you. Now that you have your own kitchen you might want to try and make one of your faves on your own. Love mom

Provided by Renate

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter, less 1/2 tsp
3/4 cup sugar
3 eggs
4 drops lemon extract (I prefer Lemon) or 1/2 teaspoon almond extract (I prefer Lemon)
1/4 teaspoon salt
1 cup flour
1/3 cup potato starch (cornstarch will do in a pinch)
2 teaspoons baking powder
3 ounces vanilla pudding (the kind you have to cook on the stove top)
1 1/2 milk
1 cup butter
1 teaspoon butter
1/4 cup sugar
1 cup blanched almonds or 1 cup hazelnuts, chopped into tiny pieces

Steps:

  • 1. DOUGH:.
  • 2. Preheat oven to 360ºF.
  • 3. Cream the butter til fluffy.
  • 4. Add sugar 1 tbsp at the time, mix until creamy.
  • 5. Add eggs 1 at a time, mix until smooth.
  • 6. Mix flour, starch, baking powder and salt.
  • 7. Add flour mixture 1 tbsp at a time until fully absorbed.
  • 8. Pour into a greased & floured bundt pan.
  • 9. Bake for 35 to 45 minute toothpick should come out clean.
  • 10. BUTTER CREAM FROSTING:.
  • 11. Prepare pudding per package directions using only 1 1/2 cup milk.
  • 12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
  • 13. Bring butter to almost room temperature.
  • 14. Cream butter.
  • 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
  • 16. KROKANT or BRITTLE:.
  • 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
  • 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220ºF brittle stage on candy thermometer).
  • 19. Transfer to a greased cookie sheet and let cool completely.
  • 20. Break into real small pieces (English toffee bits could be substituted).
  • 21. ASSEMBLY.
  • 22. Cut cooled cake in three layers.
  • 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
  • 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
  • 25. Sprinkle krokant or brittle over entire cake.
  • 26. Decorate with reserved butter cream frosting.
  • 27. It's best if it has a day to sit in the refrigerator.

Nutrition Facts : Calories 423.6, Fat 31.2, SaturatedFat 15.7, Cholesterol 108.4, Sodium 347.3, Carbohydrate 32.5, Fiber 1.7, Sugar 18.6, Protein 5.9

FRANKFURTER KRANZ (CAKE)



Frankfurter Kranz (Cake) image

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Germany.

Provided by CJAY8248

Categories     Dessert

Time 45m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 16

2/3 cup butter
3/4 cup sugar
3 eggs
1/4 ounce rum extract
1 pinch salt
3/4 cup flour
1/4 cup cornstarch
2 teaspoons baking powder
frosting
1 (3 ounce) package vanilla pudding
1/3 cup sugar
1 1/2 cups milk
1 cup butter
1 (3 ounce) package blanched almonds
1 tablespoon butter
2 tablespoons sugar

Steps:

  • For cake, cream butter, add sugar. Beat in eggs. Add rum extract. Sift dry ingredients together and add. Bake in tube pan at 300* for 30-35 minutes. Cook pudding with sugar and milk, covering surface while cooling so skin won't form. Beat pudding with butter, first cooling pudding slightly (not cold). Split cake into layers (4). Refrigerate pudding mixture until firm. Fill and frost cake. Toast almonds over low heat until brown. Crush with rolling pin. Mix with butter and sugar and sprinkle over cake.

FRANKFURTER KRANZ (BUTTERCREAM FILLED CAKE)



Frankfurter Kranz (Buttercream Filled Cake) image

This recipe is posted by request-please read through recipe as there are some options in flavorings.

Provided by Diana Adcock

Categories     Dessert

Time 1h30m

Yield 1 cake

Number Of Ingredients 15

7 teaspoons butter
3/4 cup granulated sugar
3 large eggs
1/2 lemon, rind of, grated
3/4 cup flour
1/3 cup cornstarch
2 teaspoons baking powder
1 teaspoon butter
1/4 cup sugar
1 cup blanched chopped almonds or 1 cup hazelnuts
6 large egg yolks, lightly beaten-room temp
3/4 cup granulated sugar
1/2 cup water
1/2 teaspoon cornstarch
1 1/4 cups softened butter

Steps:

  • Preheat oven to 350°F.
  • Cream butter with sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in grated lemon rind.
  • Sift flour again with cornstarch and baking powder.
  • Gradually stir in butter-egg mixture until thoroughly blended.
  • Butter and flour a cake ring mold and tap out excess flour.
  • Pour batter into pan.
  • Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
  • Cool in pan on a rack.
  • Praline topping or Krokant----------------.
  • Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
  • Stir in nuts and pour onto a greased or buttered flat serving plate.
  • When cold and hard, crack praline topping into small pieces.
  • Butter Cream Filling---------------.
  • Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
  • Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
  • VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
  • If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
  • Beat until mixture cools and is smooth.
  • Cool completely.
  • Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
  • Cut cake into 3 layers.
  • Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
  • Stack layers and spread rest of filling on top and all sides.
  • Sprinkle praline topping or Korant on top and sides of cake.
  • Chill at least 24 hours before serving.

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